Sour Cherry Pies
|Canned pitted red sour cherries in water||2 Pound (4 Cups, 2 Cans, 1 Pound Each)|
|Sugar||1 Cup (16 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Pastry||1 (For Individual Deep-Dish Pies)|
Drain cherries; reserve juice.
Combine cherries, 1/2 cup juice, and remaining ingredients in saucepan.
Bring to boil, stirring constantly; simmer for about 5 minutes, until slightly thickened and clear.
Spoon into 4 individual dishes; cool slightly.
Top with crusts and serve.